Small plates, big difference at 5th Quarter

Interior of 5th Quarter
Interior of 5th Quarter
Executive chef Drew Nocente from Australia
Executive chef Drew Nocente from Australia

SINGAPORE - (THE NEW PAPER) The recently opened 5th Quarter brands itself as a "contemporary grill with a strong focus on meat curing".

But to me, it's an exciting place for interesting small plates.

Executive chef Drew Nocente from Australia has a menu that features cuts from all parts of an animal, with elements of smoking, curing and pickling.

So far, the food is not outrageous but I hope as the kitchen matures, we see and taste more risky choices.

I was also taken up with 5th Quarter's decor - it's red, dark and sexy. And the restaurant's location is brimming with vitality and colour.

All this really contributes to a great dining experience.

Salt 'N' Pepper Tripe


PHOTO: THE NEW PAPER

The Salt 'N' Pepper Tripe ($10) is everything I love: Crispy and salty. When I returned unannounced, it was more peppery than salty though.

Pork tail


PHOTO: THE NEW PAPER

My favourite dish is the pork tail ($12), which is like eating a gigantic piece of pork lard. When I returned, it was exactly how I remembered it. The lemon sauce cuts the grease, so don't worry about being overwhelmed.

Beef tongue


PHOTO: THE NEW PAPER

I also recommend the beef tongue ($12), which was cooked sous vide till tender, with a delicate wasabi oil mayonnaise.

Carabinero prawn


PHOTO: THE NEW PAPER

The lightly grilled Carabinero prawn ($25) is tasty but compared with the many other exciting dishes 5th Quarter offers, it seems humdrum.

Lamb shoulder


PHOTO: THE NEW PAPER

The lamb shoulder ($10) from the lunch menu is gorgeous - tender and intensely flavoured, with an amazing black mash. It's a must-try.


5th Quarter
39, Syed Alwi Road
Noon to 2.30pm; 6.30pm to 10.30pm, daily
6291-1936


This article was first published on September 30, 2015.
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